Description
This Famous La Scala Chopped Salad is a vibrant and refreshing mix of crisp romaine lettuce, cherry tomatoes, crunchy cucumbers, radishes, garbanzo beans, savory salami, provolone cheese, and Kalamata olives, all tossed in a tangy red wine vinaigrette. Perfect as a light meal or an attractive side dish, this easy-to-make salad delivers a perfect balance of flavors and textures with minimal prep time.
Ingredients
Scale
For the Salad
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup radishes, sliced
- 1/2 cup garbanzo beans, canned, drained and rinsed
- 1/2 cup salami, diced
- 1/2 cup provolone cheese, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Salad Ingredients: In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, diced cucumber, finely chopped red onion, sliced radishes, drained garbanzo beans, diced salami, diced provolone cheese, pitted and halved Kalamata olives, and chopped fresh parsley. Mix gently to distribute the ingredients evenly.
- Make the Dressing: In a small bowl or jar, whisk together the red wine vinegar, olive oil, Dijon mustard, honey (if using), and season with salt and pepper. Whisk or shake vigorously until the dressing is well emulsified and combined.
- Combine and Serve: Pour the prepared dressing over the salad mixture. Toss gently but thoroughly to ensure all the ingredients are evenly coated with the dressing. Serve immediately to enjoy the fresh, crisp texture and vibrant flavors as a delightful side salad or light meal.
Notes
- For a vegetarian option, omit the salami or replace it with a plant-based substitute.
- Substitute provolone cheese with mozzarella or feta for a different flavor profile.
- The honey in the dressing is optional and can be omitted for a more tart vinaigrette.
- Use freshly squeezed lemon juice instead of red wine vinegar for a different acidic note.
- Ensure the garbanzo beans are well rinsed to reduce sodium content if using canned.
- This salad is best served fresh and may become soggy if dressed too far in advance.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Keywords: La Scala Salad, Chopped Salad, Italian Salad, Summer Salad, No Cook Salad, Easy Salad Recipe, Healthy Salad
